Leftover Easter Candy Cookies


It’s been over a week since Easter and you still have a bag of random candy visited somewhere you think nobody can hear you when you crack into those wrappers. With every crinkle is a little bit of regret. Meanwhile, you stare into the bag wondering when the hell you will ever reach the bottom. We here at Endless Simmer are problem solvers. Which is why we bring you Easter Candy Cookies. Take whatever easter candy you have (minus jelly beans) and throw them into these suckers. You won’t regret it.


  • 3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks room temperature butter
  • 12 tbsp. sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • Your remaining chocolate Easter candies CHOPPED


*Preheat oven to 350 degrees

  • Blend butter, sugars, and add eggs and vanilla until mixed
  • Gradually mix in dry ingredients – do not overmix
  • Stir in the candy
  • Bake on cookie sheet fro 8-10 minutes

We didn’t bake all of the dough at once – it will freeze well and bake it whenever you have a hankering for a warm cookie.

What to Do with That Leftover Easter Candy

On Saturday morning, in my pajamas, I impulse-bought two pounds of coffee, two pounds of bacon, and a package of Reeses’s Peanut Butter Eggs.

I just moved, so this was the entire contents of my fridge, besides a case of beer (obviously). I realized I had no idea what I was going to do with six peanut butter eggs and all that bacon, so one of my friends tweeted that I should combine the bacon, coffee, and chocolate….and my new favorite bacon and eggs were born. I left out the coffee because…well…I just did. The suggestion may have been a joke, but I’m pretty sure these peanut butter bacon strips are going to be the next big thing. Or at least replace bacon & eggs in my house.

Bacon and (Peanut Butter) Eggs

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